Title: Is Danger Lurking in Your Kitchen? Preventing Foodborne Illness in Child Care Centers and Family Child Care Homes
1Is Danger Lurking in Your Kitchen?Preventing
Foodborne Illness in Child Care Centers and
Family Child Care Homes
- Barbara Ingham
- Extension Food Scientist
- UW-Madison
2Cooks Come Clean(and it isnt a pretty picture)
- 100 Families in Utah in the Spotlight
- No soap used when hand washing (70)
- Same towel to wipe raw meat juices and dry hands
- Under-cooked meat loaf (35)
- Tasted marinade used on raw fish
- Mishandled baby bottles
3Symptoms
- For most people with foodborne illness, the
symptoms are - Stomach cramps
- Nausea
- Diarrhea
- Vomiting
- Every year 13 million people become ill
- Children are at risk for serious complications
4Just imagine.
- A 3 year old eats watermelon at a restaurant and
dies - A 2 ½ year old drinks cider at a local orchard
and ends up hospitalized with bloody diarrhea
5Danger that may lurk in your kitchen- E. coli
O157H7
- Resides Intestinal tract of animals
- Foods
- Unpasteurized juice and cider
- Lettuce and sprouts
- Raw milk cheeses
- Undercooked hamburger
- Acid tolerant, small numbers
- cause illness
6E. coli O157H7
7Danger that may lurk in your kitchen - Salmonella
- Resides Intestinal tract of animals
- Foods
- Eggs and chicken
- Meat
- Milk
- Fresh produce
- Antibiotic resistance increasing
8Salmonella Poisoning The Case of the Chicken
Salad the Picnic Lunch
- Time Minutes at 97ºF Bacteria
- 800 am 0 10
- 900 60 80
- 1000 120 640
- 1100 180 5,120
- 12 noon 240 40,960
- In reality, we would more likely start
- with 10,000 bacteria or more!
9Danger that may lurk in your kitchen-
Campylobacter
- Resides on 70-90 of poultry, and in
unpasteurized milk too - Only 500 cells can cause illness
- Luckily its a poor survivor
10Danger that may lurk in your kitchen- Listeria
- Resides water, soil and sewage
- Healthy animals and humans can be carriers
- Food sources
- Leafy vegetables contaminated with manure
- Raw milk
- Raw meat
- Soft cheese
- Deli meats, sausages, hot dogs
11Danger that may lurk in your kitchen- Viruses
- 9 million cases of viral foodborne illness each
year - Norwalk-like viruses rotavirus are especially a
problem for children - Linked to poor personal hygiene
12Why is this happening?
- Emerging pathogens
- Newly hazardous foods
- Melon
- Raw meat
- Sprouted seeds
- Unpasteurized juices
- Antibiotic resistance
- Different ways of handling food
13Tips on Removing Danger from your Kitchen
- Fight BAC!
- Clean Wash Hand and Surfaces Often
- Cook Cook to Proper Temperatures
- Separate Avoid Cross-Contamination
- Chill Refrigerate Promptly
14Clean Wash Hands and Surfaces Often
- Teach children to wash their hands
- Set a good example
- Step 1-Clean surfaces
- Step 2-Sanitize surfaces
- 1 tsp bleach per quart of water
- Wash produce before eating
15Danger Zone- 40º to 140ºF
16Cook Cook to Proper Temperatures
- Cook It Right . . .Hot enough and long enough to
kill harmful bacteria - . . . Keep It Hot (140ºF) or higher
- . . . Reheat it Well (to bubbling)
- Use Proper Containers
17Chill Refrigerate Promptly
- Refrigerate perishable foods
- Transfer hot food to shallow pans for quick
cooling - Thaw frozen meat in the refrigerator
- Use extra care on field trips
18Separate Dont Cross-Contaminate
- Keep it Clean!
- Lather Up
- Take Two (cutting boards!)
- Clean Your Plate
- Watch those Juices!
- Safely Separate (grocery to home)
- Seal It
-
19Anything else?
- Take care with food from home.
- Watch those pets..
- When in doubt, throw it out !
- (or at least call your local
- Extension office)
20Thank you!!